April 12, 2011

Meierei

The Kaspressknödel (cheese dumpling) floating in that plate was pretty heavenly, all gooey and chunky and wonderful, but the broth is what really got me. I have yet to master a good beef broth and the folks cooking at Meierei gave me serious broth envy. There are clearly real cooks running the kitchen (a rarity in this city) and it's a pleasure to eat what they're making.

A small sliver of a place on Kollwitzstraße in Prenzlauer Berg, Meierei serves up Alpine specialties for lunch: hearty goulashes with fork-tender, high-quality meat, delicate broths with various "Einlagen" of dumplings or strips of omelets, chewy, crusty pretzels and salads. It also functions as a small-scale deli-bakery, selling big rounds of bread, imported hot chocolate mixes, great bags of traditional Swiss spice cookies, Austrian wine and more.

I loved sitting in the window on a bar stool, slurping up my savory broth and watching the world walk by. We've only got a few weeks left of the kind of weather suited to this food, so I plan on making the most of them.

Comments

Meierei

The Kaspressknödel (cheese dumpling) floating in that plate was pretty heavenly, all gooey and chunky and wonderful, but the broth is what really got me. I have yet to master a good beef broth and the folks cooking at Meierei gave me serious broth envy. There are clearly real cooks running the kitchen (a rarity in this city) and it's a pleasure to eat what they're making.

A small sliver of a place on Kollwitzstraße in Prenzlauer Berg, Meierei serves up Alpine specialties for lunch: hearty goulashes with fork-tender, high-quality meat, delicate broths with various "Einlagen" of dumplings or strips of omelets, chewy, crusty pretzels and salads. It also functions as a small-scale deli-bakery, selling big rounds of bread, imported hot chocolate mixes, great bags of traditional Swiss spice cookies, Austrian wine and more.

I loved sitting in the window on a bar stool, slurping up my savory broth and watching the world walk by. We've only got a few weeks left of the kind of weather suited to this food, so I plan on making the most of them.